Tuna Crepe Stack

Elevate your mealtime with this elegant and savory Tuna Crepe Stack—a show-stopping dish that combines delicate, buttery crêpes with a creamy, herbed tuna filling. Perfect for brunch, lunch, or a light dinner, this recipe layers soft, homemade crepes with a flavorful mixture of canned tuna, cream cheese, and bright hints of lemon and Dijon mustard. Garnished with fresh microgreens and juicy cherry tomatoes, this chilled crepe stack is as visually stunning as it is delicious. Quick to prepare and easy to assemble, the Tuna Crepe Stack is a crowd-pleaser that pairs beautifully with a crisp salad or sparkling beverage for a sophisticated dining experience.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1 cup Milk
• 2 large Eggs
• 2 tablespoons Butter (melted)
• 0.25 teaspoon Salt (for crepes)
• 2 cans Canned tuna (in water, drained)
• 4 ounces Cream cheese (softened)
• 2 tablespoons Mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Lemon juice
• 2 tablespoons Fresh parsley (chopped)
• 0.25 teaspoon Salt (for tuna mixture)
• 0.25 teaspoon Ground black pepper
• 6 pieces Cherry tomatoes (halved, for garnish)
• 0.5 cup Microgreens (for garnish)

Directions

Step 1

In a large mixing bowl, whisk together the flour, milk, eggs, melted butter, and 1/4 teaspoon of salt until the batter is smooth and lump-free. Let the batter rest for 10 minutes.

Step 2

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil. Pour about 1/4 cup of the crepe batter into the pan and swirl to coat the surface evenly.

Step 3

Cook the crepe for about 1-2 minutes until the edges start to lift slightly and the bottom is light golden brown. Flip the crepe gently and cook for another 30 seconds. Remove from the pan and repeat with the remaining batter to make 8-10 crepes. Stack them with parchment paper in between to prevent sticking.

Step 4

In a separate bowl, prepare the tuna filling. Combine the drained tuna, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, chopped parsley, salt, and black pepper. Mix until smooth and well combined.

Step 5

To assemble the stack, place a crepe on a serving plate. Spread a thin, even layer of the tuna mixture over the crepe. Top with another crepe and repeat the layer process until all the crepes and filling are used, ending with a plain crepe on top.

Step 6

Chill the crepe stack in the refrigerator for 20 minutes to set the layers and make it easier to slice.

Step 7

Before serving, garnish the top with cherry tomato halves, microgreens, or additional chopped parsley. Slice into wedges and serve chilled or at room temperature.

Nutrition Facts

Serving size	929.1 grams (929.1g)

Amount per serving	% Daily Value*
Calories	1680

Total Fat 103.70g	133%
Saturated Fat 47.00g	235%
Polyunsaturated Fat 0.20g
Cholesterol 632mg	211%
Sodium 2132mg	93%
Total Carbohydrate 126.30g	46%
Dietary Fiber 8.50g	30%
Total Sugars 20.40g
Protein 62.70g	125%

Vitamin D 235IU	1174%
Calcium 658mg	51%
Iron 12mg	65%
Potassium 1596mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 14.8%

Carbs: 29.9%